April 24, 2014 2:26 pm

Long Beach Lodge Resort Crab Cakes


1 lb crab meat

1/4 cup mayonnaise

1 small shallot, minced

2 green onions thinly sliced

2 tsp lemon juice

1/2 tsp smoked paprika (sweet)

1/2 tsp ground black pepper

1/2 tsp salt

1 tbsp dijon mustard

Gently fold the crab meat with all listed ingredients above. Portion the mix­ture onto 12 small crab cakes. Working on a lightly floured cutting board will make shaping the crab cakes easier. Place in refrigerator for 30 minutes to allow the crab cakes to firm up before breading.



3 large eggs

coarse salt

1/3 cup all-purpose flour

3 cups panko breadcrumbs

1 cup vegetable oil

In a shallow dish, whisk eggs with 1 teaspoon salt. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season bread­crumbs with 1 teaspoon salt.

Working with 2 to 3 crab cakes at a time, coat each crab cake with flour, then dip into egg mixture and lastly into the panko breadcrumbs. Heat a pan on the stove-top over medium heat with the vegetable oil and fry the crab cakes for 1 to 2 minutes per side until golden brown.

Makes 12 small cakes.


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